Moroccan Fish Skewers with barramundi are flavorful, spiced and incredibly delicious! Serve these skewers over a bed of couscous with a dollop of mint yogurt sauce for dipping.
It’s Spring – or so the calendar says – and while we’ve still been receiving occasional dustings of snow and mornings with temperatures in the low teens, my seasonal urge to grill is here. And it will be here until the pumpkins ripen on the vines.
I love grilling and am always looking for something a little different to grill up. Last week, when the urge to throw on my parka and dust off the old grill hit me, I turned to my new favorite fish, barramundi, for some inspiration.
I found my barramundi filets at Trader Joe’s, but they are also available at Whole Foods, Safeway and more. It’s high in Omega-3 and is a fantastic, sustainable seafood option. The meatiness of barramundi and it’s firm, white flesh stand up to any flavors you throw at it. So far, I have kept the flavors light and fresh with my barramundi en papillote and crispy skinned barramundi recipes, but this time I wanted to put it to the test. I wanted to surround barramundi with strong, spicy flavors and see how it held up.
I was not disappointed. Not. At. All.
The idea for my Moroccan Fish Skewers came from a restaurant that I went to over the holidays with my family. The restaurant is a favorite of my sister-in-law’s and her family and it truly was fantastic. The walls of the dining room were surrounded with upholstered benches and each small round table had several low ottomans around it for additional seating. The kids got a kick out of the atmosphere, and I absolutely adored the food.
We ordered an incredible eggplant salad and when it came, it was nothing like I expected. First, it did not resemble any type of salad I had ever seen, and looked more like a plate full of stewed tomatoes and spices. The eggplant wasn’t immediately evident and I wasn’t even sure how exactly to start eating it. So, we just picked up some pita bread and dug in.
Oh, my. That was a combination of flavors that I won’t soon forget. It was spicy, but not too hot with a hint of sweetness that I absolutely couldn’t stop eating. While I was having a hard time placing the main flavor, it was my niece who pinpointed the sun dried tomatoes. It was a thick, rich sauce full of sweet, sun dried tomatoes and Moroccan spices. It was these flavors that I wanted to capture in my Moroccan Fish Skewers.
For this recipe, I marinated the barramundi in a Moroccan-spiced sun dried tomato sauce and paired it with zucchini, onion and thin ribbons of carrot for a unique take on grilled fish skewers. A quick mint yogurt sauce made for a cool, refreshing dip for these spiced skewers.
These Moroccan Fish Skewers were a hit with the entire family and I will be making them again very soon!
Hopefully next time, I can leave my parka inside.
Moroccan Fish Skewers with BarramundiMarch 26th, 2014
Yield: 4-6 servings
Prep Time: 3-4 hours (inactive prep)
Cook Time: 15 minutes
Total Time: 4 hours 45 minutes
Ingredients:4 barramundi filets, thawed and skin removed1/4 red onion, diced3 cloves garlic, cut in half7 oz jar sun dried tomatoes packed in oil, drained (reserve oil)1/2 teaspoon cumin1/4 teaspoon coriander1/8 teaspoon chipotle chili powder1/4 teaspoon allspice1/2 teaspoon cinnamon2 tbs honeyJuice from 1/2 lemon2 tbs fresh cilantro1 red onion, peeled and cut into wedges2 small zucchini, cut into rounds1 large carrot, cut into ribbons using vegetable peeler (I used a maroon carrot)
Cut barramundi into 1 1/2 inch cubes (about 6 chunks per filet) and place into a large bowl.
In the bowl of a food processor, place the next 11 ingredients (red onion through cilantro) and process until incorporated. Season with salt and pepper and add 1-2 tablespoons reserved oil from sun dried tomatoes and process again until a thick sauce forms. Reserve 1/4 cup of sun dried tomato mixture for dipping and pour the remainder of the mixture over the barramundi. Mix together well to coat the fish. Cover and refrigerate for 3-4 hours.
Heat outdoor, or indoor grill pan, to medium high heat. If using an indoor grill pan, spray with non-stick spray or rub with oil. Build your skewers: Skewer barramundi pieces, zucchini rounds, onion wedges and carrot ribbons (folding the carrots back and forth like ribbon candy) onto metal skewers in an alternating pattern. If using woolens skewers, soak in water for 30 minutes prior to building your skewers.
Grill fish skewers for about 10-15 minutes or until fish is cooked and the vegetables are tender and roasty. Serve skewers with reserved sun dried tomato sauce, mint yogurt dipping sauce (see notes) and couscous. Enjoy!
Mint Yogurt Dipping Sauce
In a medium bowl, mix together 1 cup plain yogurt, 2-3 tbs grated cucumber, 1/4 tsp garlic powder, 1 tbs mint leaves, 1/2 tsp salt and 1 tsp lemon juice. Serve with Moroccan Fish Skewers. Enjoy!
Disclosure: This is a sponsored post via NoshOn.It Publishing Partners Program by a leading Barramundi producer. All opinions are, as always, 100% my own.